Tabbouleh with Vegetables

Name: Tabbouleh with Vegetables
Prep time: 150 min
Total time: 150 min
Yield: 4
Ingredients: Bulgur fine-grained 1 cup; Roma tomatoes 3 ½ cups; Red onions 1; Parsley 3 cups; Lemon juice 2; Extra virgin olive oil 4 spoonfuls; Mint 1 bunch; Fine salt to taste; Water 1.7 cups

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 2 h 30 min
Serving: 4
Cost: Low
Note + 2 hours of soaking and 30 min of resting

PRESENTATION

Recipe by
Rosella Errante

Bright colors stand out in this vegetable tabbouleh recipe—nice green parsley, juicy red tomatoes, and soft bulgur all mixed together for a dish that’s not only healthy but looks great on the table. Families like serving this American tabbouleh when they want something fresh and full of Mediterranean flavor. Every bite brings a burst of freshness that feels light but filling, and with all the vibrant veggies packed into this healthy tabbouleh meal, there’s always plenty to go around at potlucks or get-togethers with friends. Kids usually enjoy the soft grains (works for picky eaters), while adults tend to go for the simple, lemony taste that comes with this quick Lebanese dish—it’s reliable, easy, and seriously DELICIOUS. Since it looks so nice with all those colors, it really brightens up work lunches and weekday dinners...good for any time families want something a little lighter and satisfying.

Busy days call for dependable meals, and this make-ahead tabbouleh is one families keep coming back to because it fits so many needs. Great as a simple side for barbecues and picnics, but also fits when you want a stand-alone lunch that doesn’t leave anyone feeling weighed down. The best part about this tabbouleh is how flexible the recipe is—you can mix in whatever vegetables or herbs are handy for a twist every time, and it still keeps that fresh, slightly tangy flavor Mediterranean food fans LOVE. Serve it cold or at room temperature with pita chips, or toss it onto a plate next to grilled meats. Even just by itself in a bowl, this vegetable tabbouleh recipe stands out for families trying to eat more vegetables and grains without giving up on taste. Light, herb-packed, and always ready in the fridge, it really makes lunchboxes and dinner spreads just a little brighter and a whole lot tastier.

How to prepare Tabbouleh with Vegetables

To prepare the vegetable tabbouleh, bring the water to a boil 1, lightly salted, and in the meantime, pour the bulgur into a bowl 2 and add the hot water on top 3.

Stir and cover the bowl with a kitchen towel 4, let it rest for an hour. While the bulgur rehydrates, prepare the dressing: wash the tomatoes, parsley, and mint. Cut the tomatoes in half 5 and remove the seeds and excess juice 6.

Dice them 7. Finely chop the parsley 8 and mint. Peel the onion and dice it finely 9.

Combine all the ingredients in a bowl and season with salt 10, oil 11, and the juice of 2 lemons 12. Mix well and set aside.

Stir the bulgur to separate the grains 13 and add it to the vegetables 14, mix again, and serve your tabbouleh with vegetables 15.

Storage

Tabbouleh is also excellent the next day. Store it in the refrigerator, covering the bowl with plastic wrap.

Tip

You can substitute bulgur with an equal weight of couscous. For a richer taste, you can add spices like turmeric or cumin. Furthermore, you can replace raw vegetables with grilled ones like eggplants or peppers. Tradition has it that the seasoned vegetables are mixed with hands, slightly squeezing them between fingers, so they release their juices and the flavors meld well.

For the translation of some texts, artificial intelligence tools may have been used.

Tabbouleh with Vegetables

PRESENTATION

How to prepare Tabbouleh with Vegetables

Storage

Tip

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